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Juicy Greek Chicken

Juicy Greek chicken with tender, lemon-oregano marinated chicken pieces and a bright garlic profile. Grill over medium-high heat to juicy results, with a simple finish rest for better texture.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Juicy Greek Chicken
  • 2.5 lb chicken pieces Use bone-in or boneless; skin-on for extra juiciness if grilling.
  • 0.3333 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons You’ll use zest from 2 lemons and juice for the lemon juice amount.
  • 4 garlic Minced garlic cloves.
  • 2 tbsp fresh oregano Or use dried oregano if fresh isn’t available.
  • 1 tsp dried thyme
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, dried thyme, salt, and pepper until well combined and fragrant.
  2. Place chicken pieces on a sheet pan in an even layer so the marinade can coat all sides.
Marinate
  1. Pour the marinade over the chicken and turn to coat all pieces, then cover and refrigerate for 4 to 24 hours.
Grill and rest
  1. Preheat the grill to medium-high heat and grill the chicken until the internal temperature reaches 165°F, turning as needed for even browning.
  2. Transfer chicken to a plate and let it rest for 5 minutes before serving to keep the juices inside.

Notes

Pro tip: Pat chicken lightly dry before grilling so you get better color while still staying juicy. Refrigerate leftovers in a sealed container for 3 to 4 days; freeze cooked chicken for up to 2 months. For a lighter option, use half olive oil and half plain Greek yogurt in place of some oil—keep the lemon juice and herbs for the same lemon-oregano flavor.